Apple Cider Glazed Pork Loin

A dry, bland pork loin can ruin dinner plans, but a well-cooked, apple cider-glazed pork loin brings out deep, rich flavors with just the right balance of sweet and savory.

The natural acidity of apple cider helps keep the meat tender, while a hint of brown sugar and Dijon mustard creates a caramelized crust that locks in moisture.

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This recipe transforms a simple pork loin into something special with a sticky, glossy glaze that enhances every bite. It’s perfect for family meals or holiday gatherings when you want something easy yet impressive. With the right ingredients and a straightforward method, you’ll have a juicy, flavorful pork loin ready to serve in no time.

Why This Apple Cider Pork Loin Stands Out

A good pork loin depends on more than just seasoning. The way it’s cooked and glazed makes all the difference.

• Balanced Sweet and Savory Flavor – Apple cider, brown sugar, and Dijon mustard create a glaze that’s rich but not overpowering.
• Moist and Tender Texture – The acidity in the cider keeps the pork juicy while it roasts.
• Caramelized Glaze – Brushing the glaze on during the last few minutes of roasting creates a slightly crisp, sticky outer layer.
• Easy to Make – A few simple ingredients bring out big flavors without complicated steps.
• Great for Any Occasion – Whether it’s a weeknight meal or a holiday roast, this pork loin fits the table.

A well-glazed pork loin is rich in flavor but not heavy, making it easy to pair with many side dishes.

What You’ll Need to Make This Recipe

Each ingredient plays a role in building layers of flavor and texture.

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• Pork Loin – Choose a boneless pork loin, not a tenderloin, for a juicy and well-textured roast.
• Apple Cider – The base of the glaze adds natural sweetness and acidity.
• Brown Sugar – Helps thicken the glaze while adding deep caramel notes.
• Dijon Mustard – A small amount balances the sweetness with a bit of tang.
• Garlic and Onion Powder – Enhances the flavor without overpowering the glaze.
• Butter – Adds richness and helps smooth out the glaze.
• Apple Cider Vinegar – Intensifies the apple flavor and adds just enough acidity to brighten the dish.

Each of these ingredients works together to ensure a flavorful and well-balanced dish.

Step-by-Step Guide to Making Apple Cider Glazed Pork Loin

A well-cooked pork loin requires a good sear, even roasting, and a perfectly timed glaze.

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• Preheat and Prepare the Pork – Heat the oven to 375°F. Pat the pork loin dry, then season with salt, pepper, garlic powder, and onion powder.
• Sear for Extra Flavor – Heat butter in an oven-safe pan and sear the pork on all sides until golden brown.
• Make the Glaze – In a saucepan, combine apple cider, brown sugar, Dijon mustard, and apple cider vinegar. Simmer until slightly thickened.
• Roast and Baste – Transfer the pork to the oven. Roast for about 40 minutes, basting with glaze every 10 minutes.
• Finish with a Caramelized Glaze – During the last 10 minutes, brush extra glaze on top and roast until the pork reaches 145°F internally.
• Rest and Slice – Let the pork rest for 10 minutes before slicing to keep it juicy.

This method keeps the pork tender while allowing the glaze to build a caramelized coating.

Best Side Dishes for Apple Cider Glazed Pork Loin

This pork loin pairs well with both classic and fresh side dishes. The sweetness of the glaze works best with slightly savory or mildly tangy flavors.

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Side Dish	Description
Roasted Brussels Sprouts	Lightly charred and seasoned, bringing out a nutty, savory contrast.
Garlic Mashed Potatoes	Creamy and rich, soaking up the sweet apple cider glaze.
Honey-Glazed Carrots	Adds a hint of sweetness that complements the glaze.
Wild Rice Pilaf	A nutty and slightly chewy texture balances the soft pork.
Braised Red Cabbage	Slightly tart and vibrant, cutting through the richness of the meat.
Buttery Green Beans	Simple, fresh, and crisp, balancing the meal.
Warm Apple Slaw	Fresh apple flavors enhance the glaze, adding crunch and brightness.

Serving a mix of textures keeps the meal balanced without overpowering the pork.

How to Store and Reheat Leftovers

Leftover pork loin stays flavorful when stored properly.

• Refrigeration – Store in an airtight container for up to 3 days.
• Freezing – Wrap slices tightly in foil, then place in a freezer bag for up to 2 months.
• Reheating in the Oven – Warm at 300°F, covered with foil, to keep it from drying out.
• Reheating on the Stovetop – Slice and warm in a skillet with a little extra glaze to bring back moisture.

Pork loin reheats best when warmed gently to preserve texture.

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FAQs About Apple Cider Glazed Pork Loin

Can I use apple juice instead of apple cider?

Yes, but apple juice is sweeter and less tangy. If using juice, add a little apple cider vinegar to balance the flavors.

Should I brine the pork before cooking?

Brining isn’t necessary, but it can enhance moisture. If you have time, brining the pork in salted water for 4 hours adds extra juiciness.

How do I know when the pork loin is done?

Use a meat thermometer and check for 145°F. Let it rest for 10 minutes before slicing to keep it juicy.

Can I cook this in a slow cooker?

Yes, sear the pork first, then cook on low for 6 hours. The glaze should be added in the last 30 minutes to prevent burning.

What’s the difference between pork loin and pork tenderloin?

Pork loin is larger, leaner, and best for roasting. Pork tenderloin is smaller, more delicate, and cooks faster.